Description
Experience a fiesta of flavors with this Chicken Enchilada Rice Bake! This comforting dish combines tender chicken, zesty enchilada sauce, and gooey cheese, making it the perfect centerpiece for family gatherings or cozy nights in. Easy to prepare and visually appealing, it’s a guaranteed crowd-pleaser that will have everyone coming back for seconds!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup enchilada sauce
- 2 cups cooked rice (white or brown)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- ½ cup sour cream
- 1 cup diced bell peppers (mixed colors)
- ½ cup diced sweet onion
- 2 tsp cumin
- 2 tsp chili powder
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté diced onions and bell peppers until softened.
- Add bite-sized chunks of chicken along with cumin and chili powder. Cook until the chicken is white and juices start to release (about 5-7 minutes).
- In a large bowl, mix cooked rice, sautéed veggies, chicken mixture, and enchilada sauce until combined.
- Layer half of the mixture into the baking dish. Sprinkle half of the shredded cheese on top. Add the remaining mixture and finish with the remaining cheese.
- Bake for 25-30 minutes or until bubbly and golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the dish (approximately 335g)
- Calories: 480
- Sugar: 3g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg